Pineapple & Pickled Jalapeño Salsa
A sweet & spicy pineapple & pickled jalapeño salsa that’s quick to make and perfect for tacos, nachos, grilled meat & fish, salads and loads more.
Here’s a fresh pineapple salsa that’s perfect for spooning on top of nachos, tacos, salads & so much more! It’s a mix of diced pineapple, sweet pickled jalapeño chillies, crunchy shallot, fresh coriander and a splash of olive oil. It’s sweet, a little bit spicy and super easy to make. It’s ready in less than 10 minutes!
The great thing about this style of salsa, is that you can customise it however you like. Not a fan of coriander? Swap it out for parsley or chives. Use fresh mango or peach instead of pineapple for a sweeter flavour or grill the pineapple for a deeper, roasted flavour. You get the idea.
I used my salsa on top of some Tex-Mex chicken nachos but honestly, it’s good with pretty much anything. It’s refreshing, with a little bit of heat from the pickled chillies & extra flavour from the fresh herbs & lime. You can adjust the heat to your liking as well, whether you like a subtle amount of heat or a more intense spice level.
For more sides & sauce recipes, check out our collection of side dishes! Here you’ll find fries, triple cooked chips, homemade sauces, salads, pickles & lots more.
Ingredients For Pineapple Salsa
- Pineapple – This batch of salsa uses half a large pineapple, so it’s best to peel the whole pineapple then use the other half for another dish. Or use a small pineapple instead.
- Jalapeños – We’re using pickled jalapeño slices for this salsa, to add a sweet flavour and a subtle, less intense level of heat. Use raw chillies if you’d prefer more spice!
- Shallot – Added to give the pineapple salsa some extra crunch and a more delicate savoury flavour. Red onion can be used instead but will add a punchier flavour.
- Lime – Fresh lime adds acidity to the salsa which cuts through the sweetness from the pineapple and the heat from the chilli. For the most flavour, we’re adding in both lime zest & juice.
- Olive Oil – Stirring in a spoonful of olive oil brings the salsa together, making it into more of a sauce as appose to a mix of diced fruit & veg. Olive oil gives salsa a glossier finish as well.
How To Make Pineapple & Jalapeño Salsa
The great thing about salsa is how quick it is to prepare! For this one, all that’s involved is chopping up the different components then mixing everything together in a bowl.
- Dice The Pineapple
For a more refined, restaurant quality salsa, it’s best to take your time and cut the pineapple into an even, 5mm dice. Make sure to peel the pineapple properly and trim away the core before dicing. - Chop Chillies & Shallot
Most pickled jalapeños come already sliced, so you’ll just need to finely chop them. You’ll also need to finely dice a shallot and finely chop some fresh coriander. - Mix Together
To bring the salsa together, add all of the chopped components into a mixing bowl along with olive oil, lime zest & juice then stir to combine. - Season & Serve
Just before serving the salsa, season it with a pinch of sea salt. It’s best not to do this if you’re making the salsa ahead of time, as the salt will bring the juice out of the pineapple. Season just before serving instead.
Serving Suggestions
I used my pineapple salsa on a batch of chicken nachos but it works great on tacos, burgers, grilled meats & fish, salad or with ham, egg & chips (instead of pineapple rings)!
- Nachos – I used my salsa on a batch of Tex-Mex chicken nachos! It would be great on beef & pork nachos as well.
- Tacos – Pineapple salsa is a great topping for all sort of tacos, from chicken & pork, to fish & shrimp.
- Fish & Seafood – Serve your salsa on pan seared scallops, pan fried cod, grilled tuna & more.
- Barbecue – Fresh pineapple salsa pairs nicely with all types of barbecue & grilled food. From pork chops & steak, to grilled vegetables & fish.
- Salad – Mixing salsa through salad adds freshness and flavour.
Tips & Tricks
- Use Fresh Pineapple
For the best flavour, use a ripe fresh pineapple. Tinned pineapple will work as well but fresh has the best flavour. - Season Just Before Serving
To prevent your salsa from turning watery, it’s best to only add the salt in just before serving. - Pickled Chillies For A Less Intense Heat
Adding in pickled jalapeños gives your salsa a sweeter, less intense level of heat. Raw chillies will work as though, if you’d prefer a hotter salsa.
Frequently Asked Questions
Pineapple salsa will keep for up to 3 days in the fridge and is best stored in an airtight container.
Pineapple salsa will become watery if you season it with salt too soon before serving or if your pineapple is extra juicy. To avoid watery salsa, drain any excess juice from the pineapple and only add salt just before serving.
To adjust the spice & heat level in pineapple jalapeño salsa, simply add in more or less chillies. If you’re using fresh chillies, removing the seeds will lower the heat level as well. It’s best to add the chillies in to taste, to get the spice level just right.
If you’re not a fan of coriander, swap it out for parsley or chives!
It’s best not to freeze pineapple salsa as it will affect the texture & colour of the salsa. The pineapple will turn soft and the herbs will discolour.
Tinned pineapple can be used for salsa but for the best flavour, it’s better to use fresh pineapple.
More Sides & Sauces To Try!
- Nacho Cheese Sauce
- Espresso & Maple Bacon Jam
- Thai Sweet Chilli Sauce
- Korean Gochujang BBQ Sauce
- Smashed Cucumber & Cashew Salad
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Pineapple & Pickled Jalapeño Salsa
Equipment
- Mixing Bowl
- Microplane/Grater
Ingredients
- Half A Large Pineapple
- 6 Slices Pickled Jalapeño (See Notes)
- 1 Echalion Shallot (Banana Shallot)
- The Zest Of 1 Lime
- 1 tsbp Lime Juice
- 1 tbsp Finely Chopped Coriander
- 1 tbsp Olive Oil
- A Pinch Of Sea Salt
Instructions
- Use a sharp knife to trim the skin off the pineapple then cut off the core. Cut the pineapple into a 5mm dice then place into a mixing bowl.
- Next, peel the shallot, cut in half then finely dice. Add into the bowl with the pineapple.
- Finely chop the pickled jalapeños then add into the bowl with the pineapple as well, along with the lime (zest & juice), coriander, olive oil and salt.
- Give the salsa a mix to bring it all together then serve straight away or store in the fridge for up to 3 days.It's best not to season the salsa ahead of time, as it will bring the juice out of the pineapple.
